Avocado Salad

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 - Bryon Morgan

I believe it was the mariachi trumpeting that woke me up. I should have listened to my friends earlier that day as we breakfasted along the Sea of Cortez. They thought my drink had been poisoned by the restaurateur- but I imbibed it anyway. They were right.

The day’s journey later, I was dizzy, incoherent, and supping at a mariachi steakhouse. Apparently I passed out on a visit to the men’s room, revived only by the blaring sound of Mexican folk music.

We were in Mexico for a reason and so naturally my friends abandoned my debilitated frame there in Hermosillo to fend for myself. Five days living on the streets of a dry, dusty, industrial Mexican town inspired in me an appreciation of fresh Mexican produce—like avocados—which I have never forgotten.

So I offer you this delightful recipe of an Avocado Salad. If you are like me, you’ll want to share it with your friends… your new friends—one’s who won’t leave you to die south of the border. Enjoy!

AVOCADO SALAD

Ingredients

1 large avocado, diced

1 Roma tomato, diced

1 T. onion, chopped fine

3 slices bacon, fried crisp and crumbled

1 1/2 T. cilantro, finely chopped

1 T. lime juice

1 T. olive oil

1/2 clove garlic

1/2 t. salt

1/2 t. cumin

1/4 t. chili powder

Mix all ingredients together and serve.

 

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Bryon Morgan lives with his family in Williamston, MI. An award-winning Christian educator and worldview specialist, he currently pastors as the Director of Church Development with the Colonial Village Baptist Church. He also serves as a consultant for a variety of churches and nonprofit organizations across the United States.x